Ingredients

• 2 lbs ripe tomatoes, halved
• 1 yellow onion, roughly chopped
• 4 cloves garlic, peeled
• 3 tbsp olive oil
• 1 cup fresh basil leaves, plus more to garnish
• 2 cups vegetable broth
• Salt and freshly ground black pepper
• Optional: heavy cream or coconut milk

Instructions

1. Preheat oven to 400°F. Toss tomatoes, onion, and garlic with olive oil on a sheet pan.
2. Roast 25 minutes, until tomatoes are blistered and onions soft.
3. Transfer to a blender with broth and basil. Blend until smooth.
4. Pour into a pot, warm through, and season to taste.
5. Ladle into bowls and finish with torn basil and a drizzle of cream.